Castagna

Taste

Floury, sweet flesh with a nutty taste; roasted, it smells of forest and smoke.

Growing

It ripens in autumn, with a peak from September to November. It grows on chestnut trees, mostly in the woods of Ticino, and is gathered when it falls to the ground.

Pairings

Roast it over a fire, use it in soup, purée or desserts, or pair it with game and red cabbage.

Frequently asked questions

When is Castagna in season in Switzerland?

Peak season is from September to November. In Switzerland it is available from September to November.

chestnut: how to choose?

Pick nuts that feel heavy for their size, with an intact shell and no mould.

chestnut: how to store?

In a cool, dry, airy place; in the fridge once shelled.

chestnut: how to cook?

Roasted or cooked, in soups, desserts and autumn dishes; always check it is in good condition first.

Seasonal recipes

• Roasted sweet potato with chestnuts and Belgian endive
• Chestnut vermicelles with vanilla oat cream
• Chestnut and Cocoa Truffles with Orange
• Brown rice and chickpeas with crispy oyster mushrooms
• Soft chestnut and oat cookies with apple
• Roasted endive with pear and Raclette du Valais
• Belgian endive with pork loin and chestnuts
• Baked Nashi pears stuffed with chestnuts and oats
• Rice with chestnuts, leek and rosemary
• Baked chicken meatballs with rice and radicchio
• Cinnamon apples and chestnuts, in a jar
• Foil-baked king oyster mushrooms and chestnuts